Where do you get your cookbooks? Do you search solely online? When you travel to different states or countries do you add a cookbook to your collection? What makes a cookbook standout to you?
Personally, I love cookbooks that have pictures to go with every recipe. A drab book of food with no pictures will not grab my attention. Bookstores like Barnes and Noble or Borders and craft stores like Michael’s or A.C. Moore tend to have bargain bins. And in these bins or on these shelves are TONS of cookbooks filled with vibrant pictures and incredible recipes. I have been known to find these cookbooks for $1 each at a craft store or for $4 at Barnes and Noble. I venture upstairs to the more expensive cookbooks but they just don’t have the pictures that I want. I like to see the dish. From appetizers to world cuisine, I can find just about any type of cookbook in the bargain bin. Next time you are at a bookstore, grab a cup of coffee and go perusing in the bargain section. It’s amazing what you will find.
This recipe comes from one of my bargain cookbooks, and I’m very excited to share it with you. Oh, and it’s on sale on amazon.com for $0.23!!! Click the link below to get this steal. It’s a fabulous cookbook!
Florida Keys-Style Citrus Chicken
Source: Adapted from Better Homes and Gardens Big Book of 30-Minute Dinners, p. 59
4 medium skinless, boneless chicken breast halves
2 or 3 garlic cloves, thinly sliced
1 Tbs butter and/or olive oil
1 tsp. lime zest
2 Tbs. fresh lime juice
1/4 tsp. ground ginger
1/8 tsp. crushed red pepper
Rinse chicken; pat dry. In a large skillet cook chicken and garlic in butter/oil over medium heat for 8 to 10 minutes or until chicken is tender and cooked through. During this time, make sure to stir the garlic occasionally while flipping the chicken once.
Meanwhile, in a small bowl combine lime zest, lime juice, ginger, and red pepper.
Peel and slice orange, reserving juice. Cut orange into quarters. Add orange juice to the lime juice mixture. Place juice into skillet and place orange slices on top of chicken. Cook, covered, for 1 to 2 minutes or until the oranges are heated through.
Spoon drippings over chicken to serve. Sprinkle lime and orange zest on chicken for garnish.
*I served my chicken on top of Israeli couscous.